Recipes with white wine
1,589 recipes
Spicy Red Onion-Poblano Chile Relish
Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.
Osso Bucco
Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.
Pistachio Chicken Rolls
Pistachio chicken rolls stuffed with mushrooms, ham, and chopped pistachios, then baked in a glossy apricot-chutney wine sauce. Slice into elegant pinwheels for a show-stopping dinner party main.
French Rabbit Ste
Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.
Turkey Kiev
Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.
Burnt Oranges (Irish)
Whole oranges caramelized with butter and sugar, then flambeed with Irish whiskey and bathed in a wine-orange syrup. A dramatic Irish dessert served warm or cold.
Light Shrimp Scampi
Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.
Pork Chops with Dill-Cream Gravy
Pork chops with dill cream gravy, simmered in white wine with mushrooms and scallions, then finished with sour cream. A one-skillet dinner served over rice.
Maggie Beers's Apple Rosemary Pudding Cake with Sabayon Jus
Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.
Crab Gratin
Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.
Quick Bouillabaisse
If you don't have time for dinner, try this succulent dish made with fish fillets and lobster tails.
Calf's Feet Jelly
Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.
Chicken Cynthia
Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.
Pasta E Fagioli Alla Veneziana
Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.
Truite Au Bleu (Blue Trout)
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
Curried Chicken & Bow Tie Pasta Salad
Curried chicken and bow tie pasta salad with a homemade curry mayonnaise, tri-color bell peppers, and poached chicken on a bed of fresh spinach. An impressive main-course salad.
Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.
Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.
Pistachio chicken rolls stuffed with mushrooms, ham, and chopped pistachios, then baked in a glossy apricot-chutney wine sauce. Slice into elegant pinwheels for a show-stopping dinner party main.
Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.
Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.
Whole oranges caramelized with butter and sugar, then flambeed with Irish whiskey and bathed in a wine-orange syrup. A dramatic Irish dessert served warm or cold.
Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.
Pork chops with dill cream gravy, simmered in white wine with mushrooms and scallions, then finished with sour cream. A one-skillet dinner served over rice.
Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.
Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.
If you don't have time for dinner, try this succulent dish made with fish fillets and lobster tails.
Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.
Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.
Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
Curried chicken and bow tie pasta salad with a homemade curry mayonnaise, tri-color bell peppers, and poached chicken on a bed of fresh spinach. An impressive main-course salad.
